The Epicurean Express: Tom Yum Soup

From Bangkok to Hong Kong, we bring you a tom yum soup recipe from one of the world’s most acclaimed Thai restaurants, Nahm by chef David Thompson. During April 8 and 10, chef Thompson paid a visit to Hong Kong and opened a pop-up at The Landmark Mandarin Oriental. Taking this rare opportunity, we talked to the Australian-born Thai food maestro and cookbook author about his authentic home-style cooking. Among the dishes he prepared for the pop-up during his visit, chef Thompson has selected to share with us a variation of traditional tom yum soup – hot and sour fish soup with turmeric and chillies – to demonstrate the beauty of Thai cuisine. 

By meticulously adjusting the amount of chilli, tamarind and fresh herbs including lemongrass, galangal and kaffir lime leaf, chef Thompson demonstrates how to achieve the perfect harmony between hot, sour and salty, the key elements of Thai cuisine. The clear, spicy seafood soup only takes less than 10 minute prepare, but the result is magical – just a sip of it will leave behind a powerful and longlasting hot and sour aftertaste. Keep this simple and quick recipe with you to satisfy any sudden Thai food cravings, or as the perfect antidote to a cold, chilly day. 

Ingredients:

For the soup base

300ml light chicken stock

3-4 cherry tomatoes, crushed in a pestle and mortar

pinch of deep fried garlic

pinch of sea salt

For the flavourings

2-3 stalks cleaned lemongrass

1 coriander root

3-5 slices galangal

1-2 peeled red shallots

3-5 scud chillies

2–3 kaffir lime leaves

1 piece bruised red turmeric (unpeeled)

1-2 tsp fish sauce

pinch of sea salt

pinch of white sugar

pinch of roasted chilli powder

pinch of dried galangal powder

120g red snapper (sliced into fillets 3cm thick)

pinch of long leaf coriander

pinch of coriander leaves (roughly chopped)

To serve

Lime juice, to taste

Fish sauce, to taste

3-5 bruised scud chillies, to taste

chopped coriander

small or large toasted dried chillies